Chemical Analysis of Food: Techniques and Applications - Hardcover

Pico, Y.

9780123848628: Chemical Analysis of Food: Techniques and Applications

Hardcover

ISBN 10: 0123848628 ISBN 13: 9780123848628

Publisher: Academic Press, 2012

Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers.

The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.

Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers
Provides researchers with a single source for up-to-date information in food analysis
Single go-to reference for emerging techniques and technologies
Over 20 renowned international contributors
Broad coverage of many important techniques makes this reference useful for a range of food scientists

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Review:

"Chemical Analysis of Foods is a very helpful book for those involved in food research and analysis, including post-graduate students. The format of the book, with analytical techniques being presented in the first part and specific applications being discussed and extensively referenced in the second part, is extremely convenient." --Analytical and Bioanalytical Chemistry online, May 2013

"Because of its comprehensiveness, this book will likely become a key resource for food scientists and those evaluating food safety and quality." --CHOICE, March 2013

"New analytical techniques and new applications in food analysis are surveyed by researchers from food and food safety sciences and from analytic chemistry. Among their topics are data analysis and chemometrics, low-intensity ultrasound, electronic noses and tongues, liquid and gas chromatography, electrophoresis, food authenticity and fraud, nutritional supplements, genetically modified organisms, emerging contaminants, and allergens. Academic Press in an imprint of Elsevier." --Reference and Research Book News, October 2012

Review:

A comprehensive treatment of the major techniques used in the analysis of food, with selected applications related to current trends in food chemistry. This is an essential reference work for anyone who must undertake any aspect of food analysis

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